Food + Birmingham = Love
At the most recent Mountain Brook Chamber of Commerce luncheon, a panel of restauranteurs discussed Birmingham's history and future as a foodie city. Frank Stitt noted the Greek community–specifically the Greek-founded Bright Star Restaurant–as the catalyst for Birmingham becoming a “food town.” A commitment to only the freshest seafood and quality ingredients paved the way for chefs like Stitt, Chris Hastings, and a new generation of top-notch talent to find a receptive audience with sophisticated palates.
We highlight a few notable Stitt alums this month. Award-winning journalist and Birmingham native Marti Buckley (pg. 10) worked for two years at Bottega before moving to Spain in 2010. Likewise, Jesús Méndez (pg. 36) gained invaluable industry knowledge under the tutelage of the Stitts at both Chez Fonfon and Highlands Bar & Grill.
As this issue hits mailboxes, foodies nationwide will be in Birmingham for the FOOD+Culture Festival. In only its second year, this four-day fest is already making waves–winning awards as it showcases over 100 of the South’s best chefs, mixologists, and food culture experts.
And if Food+ leaves you hungry for more, Fiesta 2024, the state’s largest celebration of Hispanic culture and heritage, takes place September 28 and is quickly followed by the 51st Annual Greek Food Festival from October 3-5. Some of the country’s best vintners will be in Birmingham November 13-16 for the annual Tum Tum Tree Foundation Wine Auction, and the list goes on…
Our October 2021 issue was my first as publisher of Birmingham Lifestyle, which feels unreal. Every month, we strive to bring relevant, thoughtful, and uplifting content to you, our readers–often overthinking the smallest detail and working to improve with each issue. Nothing would be possible without our advertising partners. Likewise, we’d be nowhere without our frequent contributors' brilliant artistry and storytelling (special shout out to Denise K. James and Mary Fehr)! And let’s not forget to thank the Magic City itself for providing more inspiring subject matter–and yes, more great food–than we could even attempt to cover.
KALI MCNUTT, PUBLISHER
October 2024
PUBLISHER
Kali McNutt | kali.mcnutt@citylifestyle.com
EDITORIAL COORDINATOR
Blair Moore | blair.moore@citylifestyle.com
STAFF PHOTOGRAPHER
Mary Fehr
CONTRIBUTING WRITERS
Loyd McIntosh, Emilie Maynor, Denise K. James
CONTRIBUTING PHOTOGRAPHER
Simon Bajada
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Mary Albers
LAYOUT DESIGNER Kathy Nguyen
Learn how to start your own publication at citylifestyle.com/franchise.
inside the issue
Pintxo Party
Born in San Sebastián, Spain, the joyous tradition of pintxos is stronger (and more exciting) than ever
Gus’s Hot Dogs
Lee Pantazis continues a long-standing Birmingham tradition
Jamie Runnells is a Birminghambased illustrator specializing in food and nature illustrations for packaging, editorial, and cookbooks. Our cover illustration depicts the ingredients used in local herbalist Joanna Mann’s chicken soup recipe. See page 28 to learn more about kitchen herbalism.
Jesús Méndez
Guin Service Opens New Headquarters
Birmingham Lifestyle partner Guin Service LLC recently moved into beautiful new headquarters at 2880 Crestwood Boulevard. Family-owned and operated since opening in 1958, Guin serves metro Birmingham’s residential and commercial cooling, heating, plumbing, and generator needs. Joseph Braswell, a fourth-generation member of the Guin Service family, currently serves as board chair for the Mountain Brook Chamber of Commerce.
Lynlee strongly believes in and supports residential growth in Birmingham Since obtaining her license in 2014, Lynlee has completed over 617 transactions totaling over $280 million dollars of real estate sold in the area. “I have made a huge effort to be intimately engaged in the central city and surrounding “city suburbs” from Forest Park to Homewood, Mountain Brook and Vestavia, so that I can provide the greatest benefit to my clients, which I strongly believe is market knowledge”. Her greatest motivation is her clients: She says, “Success to me is doing what I love every day and knowing my contributions positively impact my clients, my company and my city and that I have produced the highest quality of work ”
PINTXO PARTY
Born in San Sebastián, Spain, the joyous tradition of pintxos is stronger (and more exciting) than ever
ARTICLE BY MARTI BUCKLEY
PHOTOGRAPHY BY
SIMON BAJADA
Bodegón Sarria, Pamplona, Excerpted from The Book of Pintxos by Marti Buckley (Artisan Books). Copyright © 2024
On the northern coast of Spain sits a postcard-perfect town complete with glittering seaside, lush mountains in the distance, and church spires peeking through the skyline. San Sebastián boasts natural beauty, architecture, and a wealth of attractions. But what draws visitors there the most is something smaller in size — the pintxo.
The Spanish snack is tapa on a toothpick, a small portion of food held together with a skewer or served on bread. Locals are obsessed with them. Pintxos, which originated in the 1920s, have evolved into miniature works of culinary art.
Going for pintxos, or poteo as the locals call it, is a hallowed pre-meal tradition. Having a drink before dinner is practically mandatory in the Basque Country, whether it’s a glass of Rioja red wine, local fizzy txakoli white, or a small glass of beer. Bar owners realized that by stringing together a few conserves and snacking ingredients lying around, they could create a new revenue stream. Voila! The pintxo was born.
In the last century, a pintxo has gone from a simple combination of ingredients like olives, cured fish, and pickled vegetables on a toothpick to avant-garde miniature dishes of braised beef in a shiny demi glacé or seared foie gras served over fresh apple compote. What makes pintxos special, however, is more than the yum factor—it’s the atmosphere and experience surrounding them.
Once visitors to San Sebastian get past the glistening Cantabrian Sea and the gorgeously green mountains nearby, they gravitate to the Parte Vieja, or Old Town. A bustle in the streets comes from all of the people, glass of wine in hand, clustered around doors of tiny bars. Inside, plates piled with pintxos line the countertops.
The etiquette is simple: elbow your way in, step up to the bar and grab what looks best. Order a drink when you get the attention of the waiter, and pay for everything right before it’s time to leave. Using the honor system is a point of pride for locals in Basque. Pintxos are almost always eaten with friends, family, or co-workers, and the tradition is to create a bote, pooling money and paying together at each stop.
Many bars are family-owned and have been open nearly every day for 50 years. Bar Martinez is the oldest pintxo bar in Parte Vieja, opened in 1942 by a young married couple from the Rioja region. Their large family would sleep in the back and work from dawn to dusk, winning over locals and launching the family into restaurant fame in the city. Family photos line the walls, and pintxos deck the counter.
Every good pintxo bar has a specialty. Martinez’s is its pimiento relleno, or stuffed pepper. As with many traditional pintxos, it uses pantry staples like jarred roasted red piquillo peppers and cured tuna packed in olive oil to create the perfect bite. In this case, it’s a pepper stuffed with a tartar-like tuna salad, perched on bread and drizzled with sherry vinaigrette. A bite is simple yet so memorable.
Not making the thousand-mile trek to Basque Country any time soon? The beauty of pintxos is their versatility. You don’t have to have a bar counter at home to whip up your own pintxos with a group of friends. Embrace the spirit of poteo and serve a few different types of pintxos with a Spanish wine, and enjoy the joyful, convivial spirit of the pintxo without leaving home.
CONTINUED >
PIMIENTO RELLENO DE BONITO TUNA-STUFFED PEPPER
This pintxo is more than the sum of its parts: a sweet jewel-like piquillo pepper, roasted and stuffed with bonito del norte (tuna preserves) mixed with tartar sauce. The real secret to success lies in using the highest-quality ingredients.
Makes 12
Ingredients:
• 1 baguette, sliced into 12 pieces
• 1⁄4 cup (60 ml) extra-virgin olive oil
• 1 tablespoon sherry vinegar
• Kosher salt
• 1 jar or can (about 8 ounces/227 g) tuna in olive oil
• 1⁄4 cup (about 50 g) minced onion
• 2 tablespoons minced cornichons
• 1 tablespoon minced capers
• 1⁄4 cup plus 2 tablespoons (80 g) mayonnaise, preferably homemade
• 1⁄2 teaspoon dried tarragon
• Freshly ground black pepper
• 12 piquillo peppers (from one 190 g jar)
Directions:
Preheat the broiler. Arrange slices of bread on a baking sheet and broil until just toasted on the edges; the centers should still be chewy. Allow to cool.
Whisk together the olive oil and sherry vinegar in a small bowl. Season with salt. Set aside.
Drain the tuna and break it into tiny pieces in a medium bowl. Add the onion, cornichons, and capers, then add the mayonnaise, tarragon, and a generous pinch of black pepper and stir until the mixture comes together. If it looks dry, add a bit more mayo, but you want the mixture to hold together, not leak out of the peppers. Season with salt.
Distribute the mixture among the piquillo peppers, filling them gently with a spoon.
Arrange the toasted bread on a serving plate and place a stuffed pepper atop each piece. Sprinkle with salt. Drizzle generously with the sherry vinaigrette, allowing it to pool on the plate so the bread can soak it up from the bottom too. Serve immediately.
Author Photo. Marti Buckley.
The Book of Pintxos by Marti Buckley
Pimiento Relleno de Bonito
From left to right: Antonio Gipson, Lee Pantazis, Jeffery Williams Jr., Carl “LA” Alexander
LEE PANTAZIS IS LEADING HISTORIC HOT DOG JOINT TO A CREATIVE FUTURE
Gus’s Hot Dogs is one of a handful of Birmingham’s original Greek-owned restaurants still standing and is the last of the original hot dog joints in town following the demise of such places as Tony’s Terrific Hot Dogs, Pete’s Famous Hot Dogs, and Lyric Hot Dogs. A mainstay on 4th Avenue North, Gus’s Hot Dogs has been in business since an immigrant from Greece, Gus Alexander, first opened the doors for business in 1947.
ARTICLE BY LOYD MCINTOSH PHOTOGRAPHY BY MARY FEHR
And Gus’s Hot Dogs is not only surviving, it’s thriving thanks to its new owner, Lee Pantazis, who is one of a new generation of Birmingham Greeks returning to their family roots as Magic City restaurateurs. A 35-year-old culinary star on the rise, Pantazis has reinvigorated this tiny hot dog stand.
“The success of the Greeks was ultimately the downfall of Greek restaurants,” says Pantazis, explaining how the
second generation of Greeks pursued other careers far removed from the long hours and hard work needed to run a restaurant. Pantazis went to work for his father, Dennis Pantazis, at the law firm Wiggins, Childs, Pantazis, Fisher, & Goldfarb before realizing wearing a suit and tie every day wasn’t for him.
“There are a few of us that have started coming back to it. Tim Hontzas at Johnny’s, Dino Sarris, myself,” he says. “I could
“YEAH, IT’S A HOT DOG, BUT WE’RE HAVING FUN AND TRYING TO COME UP WITH FOOD WORTH EATING BECAUSE IT’S FUN AND MAKES A DIFFERENCE.”
spend all day listing all the Greeks, and I’m still going to forget somebody, so I apologize preemptively. They’re all delicious.” How is Pantazis breathing new life into Gus’s Hot Dogs? By taking it on the road–literally. Pantazis slapped Gus’s name on the side of a food truck and is popping up in unexpected locations, such as Adiõs, a hip bar on 1st Avenue North crafting Mexican-inspired cocktails. For a recent visit, Pantazis drew inspiration from Mexico’s street food culture.
"In Guadalajara, they wrap the dog in bacon and deep fry it, so we made a baconwrapped hot dog with lettuce, tomato, and pico hot sauce. It was awesome!"
Gus's food truck has become the idea incubator for Pantazis’ mad genius, and it’s not just tube steaks that get the Pantazis treatment. For a recent Birmingham Bar Association event, Pantazis created a sandwich called Tort is Bologna, featuring custom-made bologna shipped from Germany. Of course, the humble hot dog is where his true artistry shines.
“This is my creative expression,” says Pantazis. “Yeah, it's a hot dog, but we're having fun and trying to come up with food worth eating because it's fun and makes a difference.”
As for what to drink with one of Gus’s dogs, Pantazis says you can’t go wrong with a blonde, pilsner, or brown ale from an Alabama brewery. "Right now, Yellowhammer Brewing out of Huntsville has an Oktoberfest that would go amazing with any of our hot dogs."
Pantazis, however, says for a real treat, try a hot dog with a glass of sparkling wine or Champagne.
"You can't go wrong with some bubbles," admits Pantazis. "That's a fun pairing that has no business being as good as it is. It's not as good as bubbles and fried chicken, but it's a close second."
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C L O SET CONFESSIONS
The contents of a closet reveal so much about the wearer–lifestyle, aspirations, travel experiences, affinities, and beliefs around sustainability. More interesting than any garment is the person wearing it–someone with a singular point of view who can’t be easily labeled. Enjoy part two of our peek inside local wardrobes.
AT HOME WITH BIRMINGHAM’S STYLE SET
ARTICLE BY KALI MCNUTT | PHOTOGRAPHY BY MARY FEHR
Morgan Jones Johnston
Morgan Jones Johnston’s artistic, bon vivant aesthetic tells a tale of accessible luxury, where every collected item has a story. While most of her vêtements are vintage, even the newly rendered pieces feel nostalgic, full of whimsy, and romantic.
“I grew up playing in my grandmothers’ dress collections,” Morgan muses. In her grandmothers’ wardrobes, she saw how one accessory–a scarf, sunglasses, and a bright lipstick–can instantly uplift a mood.
Paris flea market finds spark joy alongside Birmingham estate sale treasures. “When I find something I love, it’s less about the piece itself and more about the moment I find it,” she says.
“Birmingham has a treasure trove of vintage resources,” Morgan says, noting MK Quinlan and Devore Vintage. Today, Morgan wears a gown from Boho Vintage Birmingham. Another local favorite is Susan Dumas. “Her at-home shopping occasions are the most amped-up estate sale vibe ever–it’s very sisterly, and everyone is cheering each other on!”
And what about current designers? Alessandro Michele (of Gucci fame, now creative director at Valentino) is a favorite, as is Maison Schiaparelli.
Outside of haute couture and vintage finds, Morgan is currently loving vintage-inspired American brand Dôen. “And, of course, I love all the French girl labels like Sézane, Rouje, and Polène.”
CONTINUED >
Morgan Jones Johnston
Hannah Conzelman
From playing dress-up in her grandmother’s 1940s lucite shoes to witnessing her mother wear Calvin Klein and Alberta Ferretti designs, Birmingham native Hannah Conzelman grew up surrounded by style.
While in Australia–where she lived for much of her 20s–Hannah stumbled upon a tiny jewel box of a vintage shop, Clara Fox, where she fell in love with antique French lingerie from the 1920s and 1930s. “That’s where I learned everything I know about fabrics, seam work, and different types of lace from various parts of the world.”
After returning to Birmingham, Hannah opened Devore Vintage, her by-appointment-only antique clothing storefront in Pepper Place. She sources pieces from around the globe but says, “Nothing excites me more than receiving a box of pieces from France.”
Today, she’s wearing a silk chiffon and lace peignoir handmade in China in the early 1930s. Such rare antique pieces are at home alongside current designer pieces in Hannah’s highly edited wardrobe.
“I do buy current designer clothes; I just don’t buy new. I buy a lot from The RealReal and Vestiaire–and I’m a big eBay shopper,” she says, pointing to second-hand pieces by Khaite, BODE, and Rodarte.
Hannah Conzelman
Ashley Miles
“I love color!” Ashley Miles beams. “To me, vibrant colors represent optimism, joy, and possibilities. My passion is helping people and companies unlock their full power and potential, and color lights me up.”
Ashley is the Founder & CEO of Franklyn West, a new-era business growth advisory and execution firm. A native Louisianian, Ole Miss alum, and recent New York City transplant, Ashley’s style is influenced by her vast life experiences. In the American West–specifically, her beloved Aspen, where she enjoys spending time with her family and friends–Ashley’s festive, layered, and playful side takes the lead, channeling her inner cowgirl spirit. Meetings with Fortune 500 CEOs and C-suite advertising executives in Manhattan may necessitate a more buttoned-up style, but she always expresses her style unapologetically.
“Since I was a little girl in my grandmother Madelyn’s closet filled with New Orleans flare, I have loved beautiful things–an object, a person, or a piece of art.
A lover of mixing old with new, Ashley frequents local purveyors Susan Dumas and MK Quinlan and antique stores like Hannah’s and Stash.
When asked what she’d rescue from her closet in case of a fire, Ashley’s answers reflect a love of travel and family: Custom Kemo Sabe Aspen hat and boots, hot pink Gucci loafers, Miu Miu round Elton Johnesque glasses, a Madame Matovu Pucci-style dress, a Susan Dumas pastel set, a turquoise power suit from Sandro in Paris, her collection of vintage turquoise, and her engagement ring. “It was my mother-in-law’s high school graduation gift from her father, and I will treasure it in her family’s honor forever.”
Ashley Miles
SER VI NG UP S OUP
Fall’s most notable comfort meal
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
CHICKEN NOODLE SOUP
This hearty chicken noodle soup is the perfect comfort food that is packed with nutritious goodness. This pairs perfectly with homemade beer bread or a sourdough loaf.
INGREDIENTS:
• 8 cups chicken broth (add more if desired)
• Whole fryer chicken, cut in chunks or shredded
• 5 celery stalks, sliced
• 8 carrots, sliced
• ½ onion diced
• 4 tablespoons butter
• 1 teaspoon Italian seasoning
• ¼ cup half and half (optional)
• 1 package egg noodles
• Salt and pepper to taste
DIRECTIONS:
In a large stock pot, add 8 cups of chicken broth. Dice carrots, celery and onion and add to the broth. Bring to a boil, and reduce to medium heat until the vegetables are soft. In the meantime, skin and cube 1 whole fryer chicken and add to the stock pot. Next, add egg noodles (frozen Reames homemade egg noodles are my favorite) and let boil until noodles are cooked. Add butter, half and half, salt, pepper, and Italian seasoning. Simmer on low until ready to serve.
F O O
ARTICLE BY EMILIE MAYNOR
D AS MEDIC I N E
HOW TO BOOST IMMUNITY BY INCORPORATING EASY KITCHEN HERBALISM
ILLUSTRATED BY JAMIE RUNNELLS
In 2015, I attended an integrative medicine conference in Boston and had the opportunity to learn from industry experts. Aviva Romm is an MD and master herbalist who spoke about women’s health through the lens of blending conventional medicine with the wisdom of ancient herbalism. It was a fascinating presentation and, quite frankly, the first time I heard anyone trained in Western medicine speak positively about alternative medicines, like herbalism.
Many people consider alternative medicines to be something that can be used outside the scope of modern medicine. There’s even a bit of fear built around using plants therapeutically. However, herbalism is an excellent tool for health maintenance and even treating acute illnesses when used alongside well-known modern medicines. Taking more of a food-as-medicine approach encourages
adopting positive daily habits over single-use treatments.
Local herbalist Joanna Mann of Walden Farmacy explains, “Herbalism uses food, herbs, and lifestyle changes to support optimal health, and the best place to begin is your own kitchen.”
Practicing herbal medicine at home is easier than you may realize. In fact, through my experience and research, I’ve found that most of us are
Medicinal Mushrooms
already practicing what Joanna calls “Kitchen herbalism - cooking with common foods and herbs that contain therapeutic properties.”
It’s important to note that herbalism can come in many forms, from teas and tinctures to topical oils or creams and even powders, but today, we’re going to keep it simple and focus on using herbal medicine in the kitchen for immune-boosting support.
Common Kitchen Herbs
Cooking with aromatic herbs is an easy, accessible way to begin your herbalist adventures at home. Aromatic herbs are any herb with a strong scent, like mint or rosemary. They have antimicrobial qualities, and some, like ginger, are internally warming, which Joanna says is ideal for the winter season ahead of us. Garlic is especially nourishing as an immune booster as it is antimicrobial and contains antibacterial, antiviral, and antiparasitic properties. While these herbs can brighten up any dish, Joanna suggests making a simple broth, like her signature chicken soup recipe, which includes aromatic herbs like garlic, thyme, and oregano to make an all-around immune-boosting meal.
Medicinal Mushrooms have grown in popularity over the years. There are dozens of powdered mushroom products on the market now, and finding fresh mushrooms at local markets is easier than ever. Joanna says, “All wild medicinal mushrooms contain immune-boosting polysaccharide content, but not all wild mushrooms are edible. Reishi and turkey tail are two we often use, as they have the highest polysaccharide content.” Amongst practicing herbalists, reishi is known as “the mushroom of immortality.” It is said to benefit nearly every organ system and aid the body in coping with physical, mental, and environmental stressors. For maximum benefit, Joanna suggests consuming these as a tea or broth after a long, low simmer, which helps to break down the cell wall. “Lion’s mane is known to have neuro-protective capacities and is one of the few substances shown to help speed nerve growth,” Joanna explains. It’s also a more versatile mushroom to cook with. Its meaty texture makes it popular for vegetarian recipes. If you need cooking inspiration, a quick recipe search took me to a delicious looking lion’s mane steak recipe that I will absolutely be trying this fall.
Kid-Friendly Herbs
Early exposure is key to helping kids become accustomed to the taste of herbs. Getting them involved in growing and harvesting can be especially helpful, as well!” says Joanna. If growing herbs at home feels overwhelming, Joanna and her husband, Trevor, offer tours of their family permaculture-style farm, Walden Farmacy. If you’re willing to test out your green thumb, she suggests honeysuckle or lemon balm as “easy to grow, soothing antivirals” that can be made into sweet-tasting glycerites or tasty popsicles. Teas and tinctures can be made more appealing by adding to smoothies or even served in a spoonful of honey. For added protection during high-risk times, like back to school or cold and flu season, Joanna’s go-to is elderberry. It’s traditionally used as a syrup for immune support, but kids love Joanna’s elderberry gummy recipe. It’s gentle enough for daily use for illness prevention or can be consumed acutely at the first signs of illness to speed recovery. With kids, the bottom line is to make it fun and tasty. And remember, little bodies do much better with a slow, less-is-more approach!
I love how these tips and recipes make me feel I can cook purposefully and tap into the essence of using food as medicine. Talking with Joanna has been a great reminder that, like most things, simple is often better. You can find Walden Farmacy’s smallbatch herbal remedies at Pepper Place Farmers Market. If you’re curious to expand your herbalism knowledge, Joanna offers seasonal, beginner-friendly classes and workshops at the farm and throughout the southeast. Here’s to your health.
Walden Farmacy Signature Chicken Soup
ingredients
• 1 tablespoon avocado oil or olive oil
• 8 large cloves of garlic, minced
• 2 large onions, diced
• 4 large carrots, thinly sliced
• 2 celery stalks, roughly chopped
• 2 tablespoons fresh grated ginger
• 2 tablespoons freshly grated turmeric (or 1 teaspoon ground turmeric)
• 6 cups low-sodium chicken or veggie broth
• 1 pound boneless skinless chicken breast or thighs
• 1 tablespoon freshly chopped oregano
• 1 tablespoon freshly chopped thyme, stems removed
• ½ teaspoon salt
• Freshly ground black pepper
• 1 cup pearl or Israeli couscous or rice (optional)
• 2/3 cup frozen peas, fresh spinach, or fresh nettle (optional instructions
• Place a large dutch oven or pot over medium-high heat and add oil. Once oil is hot, add onion, carrots, and celery; cook for a few minutes until onion becomes translucent.
• Next, add garlic, grated ginger, and grated turmeric. Sauté for 30 seconds to let the spices cook, then add chicken broth, chicken breast, oregano, thyme, salt, and pepper.
• Bring soup to a boil; stir in couscous or rice if using. You’ll want the chicken to be covered by the broth, so make sure you stir them down to the bottom.
• Reduce heat to medium-low and simmer uncovered for 20-25 minutes or until chicken is fully cooked.
• Once the chicken is cooked, remove it with a slotted spoon and transfer it to a cutting board to shred it with two forks. Add chicken back to the pot, then stir in frozen peas, spinach, or nettle. If you don’t have enough broth, add another cup. Everyone likes their soup differently. Taste and adjust seasonings, if necessary. Enjoy.
Walden Farmacy Immune Boost Gummies
ingredients
• 4 ounces orange juice
• 6 ounces elderberry syrup
• 3 tablespoons grass-fed gelatin
instructions
• Stir orange juice and 1 ounce syrup on medium-low heat on the stove.
• Pour gelatin into the remaining syrup and allow it to bloom.
• Whisk into the mixture on the stove until completely dissolved.
• Mold and place in the refrigerator for a couple of hours.
• Unmold and enjoy!
DON’T MOCK IT
TILL YOU TRY IT
These spirit-free beverages are worth a night out in Birmingham
ARTICLE BY DENISE K. JAMES | PHOTOGRAPHY BY MARY FEHR
The bar scene in Birmingham is indisputably alluring. From artsy dives to chic cocktail establishments, much of the magic in our Magic City happens after dark – but alcohol doesn’t need to be part of it. Here are six of our favorite unspiked beverages.
1.POMEGRANATE BLUEBERRY
Armour House
Crafted by veteran bartender Ronnie Moore, this mojito combines pomegranate juice, lime juice, blueberries muddled with mint, and a splash of soda. It’s got a snazzy appearance with its mint sprig and is refreshingly fruity without being syrupy.
Cayo Coco Rum Bar and Restaurant
Luke Hampton, another seasoned B’ham bartender, made me a Guri Guri with coconut water instead of rum. With strawberries, fresh citrus, guava, and a pickled plum called Li Hing Mui, the results were delicious and reminiscent of a waterfront vacation despite the urban streetscape.
Pilcrow Cocktail Cellar always attracts me with its moody vibe, and bartender Austin Yates had just the thing to surprise me. This old fashioned includes notes of coffee, smokey Chinese tea, a bitter syrup similar to Campari, and hot honey. While it’s not whiskey, it’s complex enough to sip slowly.
MOJITO
2. GURI GURI WITH COCONUT WATER
3. NA OLD FASHIONED
House of Found Objects
My night concluded at House of Found Objects, where I climbed secret stairs to my seat with a bird’s-eye view. I was immediately drawn to Wanda Claire, listed under nonalcoholic drinks and recommended by my server. With lavender, wildflower honey, lemon, rosemary, and Topo Chico, it’s like a walk on a sunlit afternoon – and lightly sweet enough to be a post-dinner treat.
Adiõs
Adiõs bartender Sarah Bush is a new Birmingham resident with plenty of cocktail knowledge. I sipped the Tepache Fizz, made with lemon, ginger, and house-made tepache, a fermented pineapple drink similar to kombucha. Order this if you love ginger – the clean, refreshing taste is like a juice bar beverage.
Tucana Tiki Bar
Our staff photographer, Mary Fehr, was NA before it was trendy. She says this drink is refreshing and “not too sweet,” and notes that Tucana frequently changes their menu, keeping the NA list exciting.
5. WANDA CLAIRE
6. COLADA CRUISE
4. TEPACHE FIZZ
MEALSWITH LOVEDONES
JESÚS MÉNDEZ REFLECTS ON FAMILY AND FOOD
ARTICLE BY DENISE K. JAMES | PHOTOGRAPHY BY MARY FEHR
“Opportunities open up, and you have to take them –or someone else will.”
It’s mid-August in Birmingham, but the balmy weather hasn’t slowed down one of the city’s busiest intersections: 20th Street and Second Avenue North. Local restaurateur Jesús Méndez Jr. gazes out the window of what will become his fourth business in the city: Salud Taqueria, a quick-service eatery featuring authentic Latin cuisine. Up the road, the wildly successful cocktail bar he co-owns with José Medina, Adiós, is preparing for an evening pop-up with many of the items soon to grace the Salud menu. The new restaurant was still in the construction stage the day we spoke, but plans have been in the works for quite a while to serve tacos, burritos, quesadillas, and tortas prepared with the recipes of Méndez’s family and heritage.
Méndez and his father, Jesús Méndez Sr., launched their first Birmingham taco spot four years ago after the two men noticed the Pizitz Food Hall was sorely lacking a taqueria. Méndez was already a partner at The Louis, a centrally located cocktail bar
inside the food hall, and the time seemed right for another venture. The new spot, Unos Tacos, opened during one of history’s most awkward moments: March 2020. “I’m glad we survived,” Méndez candidly remarks. “It was one of those things where we realized we had support from the community. People knocked on the door, we served curbside, and it kept us alive.”
By 2021, Méndez decided that Birmingham could support a second location of Unos Tacos – but fate seemed to have different plans. After meeting local mixologists and reflecting on recent trips to Miami and New York City, an upscale cocktail bar, rather than a restaurant, seemed to be the best next move. Adiós opened its doors in 2022.
“We didn't have a Latin cocktail bar in Birmingham, and I felt like we were ready,” he says. “We’re Mexican, and we proudly work there and represent our culture.”
Jesús Méndez Jr. came to the United States as a child in 1992. Two years
“The idea of the restaurant business has always been to have meals with loved ones.”
prior, his father had departed Tabasco, Mexico, staked out a life in Alabama, and returned to gather his family. Méndez and his parents settled in the town of Arkadelphia, but those early years were not easy – the young couple worked to make ends meet, and Méndez was often left on his own. “They were never home,” he says. “I got dropped off at school, got the bus to drop me off at our apartment or mobile home, and didn't open the door until they returned. We had no money for a sitter.”
But an easier childhood may not have yielded the early confidence that led Méndez to his first job at Margarita Grill in Pelham. By that time, his biological mother had returned to Mexico, and his father, estranged during his teen years, was edging back into his life. Following a too-young marriage and divorce, Méndez decided to relocate to Birmingham, and after a stint at Cocina Superior – working his way from bartender to server to manager – he landed a plum position working with Frank Stitt at Highlands Bar and Grill. “That was one of my career highlights,” he says. “They polished me up.”
By 2018, Méndez had partnered on The Louis cocktail bar at the Pizitz – a role that surfaced, he says, thanks to a blossoming network of contacts in the restaurant industry.
“I do something new almost every year,” he muses. “Opportunities open up, and you have to take them – or someone else will.”
When discussing plans for Salud, Méndez points out that the Magic City needed a fast-casual restaurant with authentic Latin cuisine, particularly one located in a spot with plenty of foot and vehicle traffic. The restaurant will serve folks who have one hour (or less!) to grab a tasty lunch during the workday – menu items will come out of the kitchen in about eight minutes.
Despite its speed, this isn't fast food— every taco and burrito will be made intentionally, using Méndez's recipes from Tabasco and Puebla, Mexico, where Méndez’s stepmother, Christina, grew up.
“In Puebla, there’s a lot of seasoning and marinades,” he says. “They are known for molé, a red sauce made of dried peppers and cooked in multiple ways. They're also famous for pastor, a shoulder cut of the pig, which we’ll have on a spinning broiler. And my dad will be on the grill.”
Though a DACA recipient, Méndez points out that his childhood forced him to get creative about his future. Without college, two obvious answers were construction and restaurant work, and he chose wisely. Family dinners, he says, have been his inspiration since the beginning. “When we started Unos Tacos, we wanted it to be like our family gatherings,” he says. “The idea of the restaurant business has always been to have meals with loved ones.”
“Family is a big influence for me,” he continues. “I was angry at my dad for not being around when I was a teenager, but that helped me figure life out on my own. Now, they are my biggest supporters.”
OCTOBER 3RD-5TH
51st Annual Greek Food Festival
events
307 19th Street South Birmingham, Alabama 35233 | 10:30 AM
Become Greek for the weekend at the 51st Annual Greek Food Festival, Birmingham’s oldest and most anticipated cultural event that offers an abundance of delicious Greek cuisine. The festival has been an act of love from Birmingham’s Greek community to the city going back four generations. The festival will be open from 10:30 a.m. to 9:30 p.m. October 3-5.
OCTOBER 5TH
The 61st Annual Bluff Park Art Show
Bluff Park Community Park | 9:00 AM
The Bluff Park Art Show celebrates all things creative and attracts art lovers and artist from all around the South and the Birmingham art community. Come and go as you please between 9 a.m and 5 p.m., stay as long as you’d like, or pop in and check out your favorite artist’s work. Let your senses be ignited and support your local community of makers, designers, doers and dreamers.
OCTOBER 17TH
Forge Breast Cancer Survivor Center Haute Pink Fashion Show
Red Mountain Theatre Arts Campus | 6:30 PM
Forge Breast Cancer Survivor Center will host its fourth annual Haute Pink Fashion Show on Thursday, October 17, 2024, at The Red Mountain Theatre Arts Campus. Proceeds will benefit Forge’s mission to improve the quality of life for breast cancer patients, survivors and those who love them.
ARCADIA OWNERS CHRISTIE WHITE & BILL LANGLEY
PHOTO BY CHRISTINA HONTZAS
every child takes center stage.
At Children’s of Alabama, kids are the center of our world and our mission is to provide the very best care available to every child. It’s why we are here.
1600 7TH AVENUE SOUTH BIRMINGHAM, AL 35233
CONTINUED
OCTOBER 20TH-30TH
In Our Own Backyard: A Celebration of Joe Minter
Historic Marc Steel Building | 5:30 PM
This October, Create Birmingham, in partnership with narrative studio 1504, Navigate Affordable Housing Partners, and sculptor Joe Minter, will produce In Our Own Backyard: A Celebration of Joe Minter. This groundbreaking exhibit celebrating Mr. Minter as a visionary artist and longtime Titusville resident will take place inside the historic Marc Steel Building and will be free to the public.
NOVEMBER 2ND-3RD
Moss Rock Festival
Hoover Metropolitan Complex | 10:00 AM
Visit Hoover Metropolitan Stadium Complex November 2-3 to celebrate Moss Rock Festival’s 19th year exploring Art+Design, Nature, Smart Living, and much more at this unique, eco-creative weekend in Hoover, Alabama.
NOVEMBER 14TH-16TH
35th Annual TumTum Tree Foundation Wine Auction
Haven | 5:00 PM
Enjoy world-class wines at the Grand Tasting, excellent cuisine, and the opportunity to support the TumTum Tree Foundation by bidding on live auction lots. The TumTum Tree Foundation’s mission is to enrich the lives of children in Alabama who face life-altering and life-threatening illnesses. Over 34 years, they have donated $17.8 million to Alabama children’s charities.
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